Master the unique skills required to blend artistry, technique, innovation and management in our Hospitality and Culinary Arts Management postgraduate course.

Assess key trends in the hospitality and culinary arts sector,
Emphasise sustainability and ethical business practices,
Apply practical authentic real-world knowledge through hands-on techniques and culinary innovation,
Analyse literature, theory, and global issues, applying this insight to complex culinary and hospitality challenges.

You'll benefit from the expertise of our experienced lecturers and the excellent facilities on campus, including state of the art kitchens, food development laboratory spaces and our training restaurant where teaching and real-world learning takes place. 

We believe that aspiring culinary and hospitality professionals should master the art of creatively incorporating ingredients through various techniques suitable for specific contexts. 

You will be supported by industry experienced academic staff. In addition to this you will be allocated an academic advisor, an employability advisor and a student support advisor. You will also be encouraged to collaborative with peers as part of your learning and through extra-curricular activities to allow you to benefit from a sense of course community. 

You learn through: 

• Applying our unique teaching methodology to on-site courses, we foster a comprehensive understanding by emphasising product knowledge, technology, and context. 
• Empowering students with the ability to confidently navigate and manage diverse situations, our goal is to equip them for success. 
• Emphasising food, drink and restaurant business entrepreneurship, our course promotes students’ thinking critically, innovating, creating, and developing to reshape the gastronomy industry into a responsible and forward-thinking sector. 
• An on-site blended approach via lectures, seminars, workshops, practical sessions, live projects, case studies, conducting academic research and gamification/online simulation 

We want our students to constantly look toward the future, and grasp that shaping it requires proactive innovation.  As a result, our course covers a range of specialised subjects, including:    

• Culinary management and service experiences  
• Responsible food, drink and society 
• Sustainable business strategy 
• Global tourism and hospitality operations 
• Research methods 

You will also undertake kitchen laboratory research, a dissertation and an industry related project. 

Course support

our teaching is digitally-enriched, with opportunities to engage online with peers and tutors; 

• in-person workshops welcome students onto the campus; 
• supported independent study builds confidence and resilience, shaping individual creative practice 
• Collaboration with external partners gives students vital experience with the professional world of creative writing and builds their ambitions for their futures 
• Student learning is assessed through coursework and workshops in modules provide regular points of feedback and development for assessment. 

MSc Hospitality and Culinary Arts benefits from state-of-the-art facilities that allow you to apply theoretical knowledge in a practical way aligned to real-world challenges facing the hospitality and culinary arts sector. Our kitchens, laboratories and sensory suite mimic those found in the industry. 

The work experience option is highly regarded by employers as the premier opportunity to cultivate practical skills within the hospitality and culinary arts sectors, whether domestically or internationally. We provide robust support in finding placements, via employability workshops and a dedicated placement team, though the onus on securing the opportunity rests with the student. 

You will network with professionals in the industry through guest lectures from visiting academics, researchers, and other professionals, together with case studies and field visits. This will help you to further enhance your knowledge and understanding of the industry and to gain valuable experience that will be beneficial to your career.

This course prepares you for a career in:  

• Food product development 
• Food regulation and labelling 
• Food industry policy 
• Procurement and food supplier management 
• Food quality management 

Previous graduates of this course have gone on to work for: 

• Retailers e.g., Morrisons 
• Food Manufacturers e.g., Finsbury Food Group, Greencore 
• NHS Trusts 
• Local Council 
• Voluntary, Community and Social Enterprises 

Your course has embedded support from an academic to help prepare you for your future career. In addition to this there are other workshops and support sessions offered across the University to support you in this area.

 

Normally an undergraduate degree at 2:2 or above, in a related field.

If English is not your first language, you will need an IELTS score of 6.0 with a minimum of 5.5 in all skills, or equivalent.

Modules

Module and assessment information for future years is displayed as currently validated and may be liable to change. When selecting electives, your choices will be subject to the core requirements of the course. As a result, selections may be limited to a choice between one of two or more specified electives in some instances.

Final Year Compulsory modules
Module	Credits	Assessment
Culinary Management And Service Experiences	30	Coursework(100%)
Global Tourism And Hospitality Operations	30	Coursework(100%)
Responsible Food, Drink And Society	30	Practical(100%)
Sustainable Business Strategy	30	Coursework(100%)

 

Elective modules
Module	Credits	Assessment
Consultancy	60	Coursework(100%)
Dissertation	60	Coursework(100%)